Corn And Potato Scallop - cooking recipe

Ingredients

2 c. corn, drained
1 (10 1/4 oz.) can frozen cream of potato soup
1/4 tsp. salt
dash of pepper
2 Tbsp. butter or margarine
1/4 c. shredded Parmesan cheese

Preparation

Combine corn, soup, salt and pepper.
Turn into a greased 1-quart casserole.
Dot with butter; sprinkle shredded cheese over top.
Bake in a slow oven (325\u00b0) for 25 minutes or until heated through.
Makes 4 to 6 servings.